1) Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife. Be sure to also remove the seeds. Squeeze any left over juice from the membranes into the bowl and set it aside.

2) Combine the spinach and watercress into a mixing bowl.

3) To prepare the pine nuts, place them on a small sauté pan and cook them over medium heat for about 6 minutes, shaking the pan occasionally, or until they are golden brown. Place pine nuts in a small bowl.

4) Put the shallots, garlic, vinegars, and reserved orange juice into the sauté pan. Bring to boil over low heat and stir in the black pepper. Pour the dressing over the spinach and watercress. Toss to coat.